Essentials
12" Square
Frypan
Instruction Booklet
KEF120
Contents
Kambrook Recommends
Safety First
p4
Your Essentials 12" Square Frypan
p6
p7
Using Your Kambrook
Essentials 12” Square Frypan
Care, Cleaning and Storage
p8
p9
Cooking with Your Kambrook
Essentials 12” Square Frypan
Recipes
p14
Kambrook Recommends Safety First
IMPORTANT: Please retain your
instruction book for future use.
At Kambrook, we believe that safe performance is the first priority in any
consumer product, so that you, our valued customer can confidently
use and trust our products. We ask that any electrical appliance that
you use be operated in a sensible fashion with due care and attention
placed on the following important operating instructions.
Important Safeguards For Your Kambrook
Essentials 12” Square Frypan
• Carefully read all instructions
before operation and save for
future reference.
• Remove and safely discard
any packaging material and
promotional stickers before using
the Frypan for the first time.
• Always insert Temperature Control
Probe into probe socket before
inserting power plug into power
outlet and switching on appliance.
Ensure the probe socket is
completely dry before inserting the
Temperature Control Probe.
• The frypan must be used with
the Temperature Control Probe
provided. Do not use any other
probe or connector.
• To protect against electric shock,
do not immerse power cord or
Temperature Control Probe in
water or any other liquid, or allow
moisture to come in contact with
these parts.
• To eliminate a choking hazard
for young children, remove and
safely discard the protective cover
that is fitted to the power plug of
the Frypan.
• Do not place the Frypan near the
edge of a bench or table during
operation. Ensure that the surface is
level, clean and free of water.
• Keep the Frypan clear of walls,
curtains and other heat or steam
sensitive materials. Minimum
200mm distance.
• Ensure the Temperature Control
Probe has cooled before removing
from the appliance.
• Always remove Temperature
Control Probe before cleaning
the appliance.
• Do not place on or near a gas
burner, electric element or in or
near a heated oven.
• If using plastic utensils, do not leave
in frypan when hot.
• Do not use on a sink drain board.
4
• Do not place hot glass lid under
cold water.
external timer or a separate remote
control system.
• Extreme caution must be used
when the appliance contains hot
oil or other liquid. Do not move the
appliance during cooking. Allow
the frypan to cool before removing
oil or other liquid.
• Do not touch hot surfaces. Use
the handles for lifting and carrying
the Frypan.
• Do not leave the appliance
unattended when in use.
• The appliance is not intended to
be operated by means of an
• Always turn the Temperature
Control Probe to ‘0’, then switch
off at the power outlet and allow
probe to cool, then remove probe
and unplug, if appliance is to be
left unattended, if not in use before
attempting to move appliance and
before cleaning.
• Keep the appliance clean. Refer to
care and cleaning (page 8).
• Do not place anything on top of the
Frypan when the lid is in position,
when in use and when stored.
Important Safeguards For All Electrical
Appliances
• Fully unwind cord before use.
• Any maintenance other than
cleaning should be performed
at an authorised Kambrook
Service Centre.
• Do not let the cord hang over the
edge of a table or counter, touch
hot surfaces or become knotted.
• This appliance is recommended
for household use only. Do not use
this appliance for other than its
intended use. Do not use in
moving vehicles or boats. Do not
use outdoors.
• The installation of a residual
current device (safety switch)
is recommended to provide
• This appliance is not intended for
use by persons (including children)
with reduced physical, sensory
or mental capabilities, or lack of
experience or knowledge, unless
they have been given supervision
or instruction concerning use of the
appliance by a person responsible
for their safety.
additional safety protection when
using electrical appliances. It is
advisable that a safety switch with
a rated residual operating current
not exceeding 30mA be installed in
the electrical circuit supplying the
appliance. See your electrician for
professional advice.
• Children should be supervised
to ensure they do not play with
the appliance.
• It is recommended to regularly
inspect the appliance. Do not use
the appliance if power supply,
cord, plug, Temperature Control
Probe or appliance becomes
damaged in any way. Return the
entire appliance to the nearest
authorised Breville centre for
examination and/or repair.
WARnIng: Do not
operate the frypan on
an inclined surface. Do
not move the frypan
while it is switched on.
5
Your Square Frypan
1. Removable Temperature Control
Probe thermostatically controlled
with 12 settings.
4. Super Size – 30 x 30cm
rectangular frypan. Extra
deep – 73mm.
2. Easy-Clean Non-Stick Cooking
5. Adjustable steam vent.
6. Cool Touch knob.
Surface for fat free cooking
3. Glass lid with stainless steel rim
6
Using Your Kambrook Essentials
12” Square Frypan
the temperature selected has
Before First Use
been reached.The light will cycle
“on” and “off” during the cooking
cycle indicating that the selected
temperature is being maintained.
Before first use wash, rinse and dry
your frypan and lid. Season the
cooking surface by applying a
thin coating of cooking oil with
paper towelling.
Do not use metal utensils, as these will
scratch the non-stick cooking surface.
Only use wooden or good quality
plastic utensils to stir or serve food.
Do not leave plastic cooking utensils
in contact with the hot frypan surface
while cooking.
WARnIng: Do
not immerse the
power cord, plug or
temperature control
probe in water or any
other liquid.
nOTE: This frypan must be used
with the temperature control
probe provided. Do not use
any other probe or connector.
Ensure that the frypan socket is fully
dry before inserting the temperature
control probe.
Plug the cord into a 230V or 240V
power outlet and then turn the
power on.
Set the temperature control probe to
the desired temperature setting. Refer
to table below.
The temperature light on the
temperature control probe will
switch off automatically when
The Glass Lid
The Cook ‘n’ Look glass lid enables
you to monitor your cooking without
removing the lid and loosing heat.
To adjust the steam outflow from the
frypan, turn the adjustable steam vent
(attached to the knob).
Dial Setting
Uses
Temp.Guide
Min – 4
Slow cooking casseroles, keeping
food warm, simmering sauces,
basting, bolognaise sauce.
Simmer/Low
4 – 8
Cooking steaks, sausages, bacon,
eggs, pikelets, roast vegetables,
pancakes, roasting joints, crumbed
food, toasted sandwiches, popcorn.
Medium/High
8 – 12
Sealing steaks and roasts, cakes, boil
rice, stirfry.
High
7
Care, Cleaning and Storage
Care
nOTE: To clean the interior
• Do not leave plastic cooking
utensils in contact with the hot
frypan surface while cooking.
and exterior surface and glass
lid wash in hot soapy water.
Remove stubborn spots with a
plastic washing pad or nylon
washing brush.
• Do not use metal utensils on the
non-stick coating of the frypan.
Only use wooden or good quality
plastic utensils to stir or serve food.
• Before cleaning, switch the frypan
to ‘0’ and unplug from the power
outlet. Remove the Temperature
Control Probe when cooled, from
the probe socket of the appliance.
Removing discolouration of the
non-stick surface
Combine 2 tablespoons bicarbonate
of soda, 1⁄4 cup household bleach, 1
cup water.
Cleaning
Pour into the frypan, place lid on
with the vent closed, and simmer
for 5-10 minutes.
Temperature Control Probe
• If cleaning is necessary, wipe the
Temperature Control Probe over
with a slightly damp cloth. Ensure it
is completely dry before use.
Clean in a well-ventilated area and
avoid breathing in the vapours.Wash
as directed before re-use. In some
instances this may not remove all
the staining.
nOTE: Never immerse the
Temperature Control Probe,
plug or cord in water or any
other liquid.
Glass lid
Wash the lid in warm soapy water
using a soft cloth or sponge, rinse and
dry thoroughly.
Dishwasher safe
Non-stick cooking surface
Cooking on a non-stick surface
minimises the need for oil.As food
does not stick, cleaning is easier.
Your frypan and glass lid are
dishwasher safe for easy cleaning.
Remove the probe and power cord
before placing frypan into
the dishwasher.
Any discolouration that may occur
on the non-stick surface may detract
from the appearance of the frypan
but will not affect the cooking
performance.
Do not use metal (or other abrasive)
scourers when cleaning the non-stick
coating.Wash with hot soapy water.
Remove stubborn spots with a soft
plastic washing pad or nylon washing
brush. Rinse and dry thoroughly.
nOTE: Before inserting the
Temperature Control Probe into
the probe socket, ensure the
interior of the socket is fully dry.
To do this, shake out excess
water then wipe the interior of
the socket with a dry cloth.
8
Storage
Store the frypan upright with the lid
in position.
Store the Temperature Control Probe
carefully.Take care not to knock or
drop the probe as this can cause
damage. If damage is suspected,
return the Temperature Control Probe
with the frypan to your nearest Breville
Service Centre for inspection.
TIP: For convenient storage of
the Temperature Control Probe,
line the frypan with 2 sheets of
kitchen paper and place the
probe on the kitchen paper.
This will ensure the probe and
plug do not scratch the non-
stick surface.
9
Cooking with Your Kambrook Essentials
12” Square Frypan
Preheat your frypan before
Stir-Frying
adding any ingredients, allow the
Recommended temperature probe
temperature light to cycle ‘on’
setting 8 – 12
and ‘off’ several times.This will
An energy efficient and healthy way
allow the frypan to reach an even
of cooking foods.The benefit of this
high temperature.
cooking method is its speed and the
Stir frying is a dry heat cooking
flavour of the foods.The non-stick
method and is best suited to tender
cooking surface on your Square
cuts of meat.Timing is a key factor
Frypan also means that less oil is
when cooking meat, as over cooking
required for cooking.The cooking
will give a tough, dry result. Cooking
action for stir frying is a continual
times depend on the size and
tossing motion to ensure the food
thickness of the cut, as the bigger the
is evenly exposed to the heat and
cut, the more time is needed.
cooks quickly and evenly in a couple
of minutes.
Stir frying should be carried out using
a high heat setting.
Recommended cuts for stir frying
Beef
Lean beef strips prepared from rump, sirloin, rib eye, fillet
Chicken
Lean chicken strips prepared from breast fillets, tenderloins,
thigh fillets
Lamb
Pork
Lean lamb strips prepared from fillet, lamb leg steaks, round
or topside mini roasts, eye of loin
Lean pork strips prepared from leg, butterfly or medallion
steaks or fillet
Veal
Eye of loin, fillet, round, rump or topside
10
Buy meat strips from your butcher or
from your supermaket, or prepare
meat strips from recommended cuts
listed above by removing any fat and
slicing thinly across the grain (across
the direction of meat fibres). Slicing
across the grain ensures tenderness.
Cut into very thin strips, approx 5 – 8
cm in length. Partially freeze meat for
approx 30 minutes to make
Shallow Frying
Recommended temperature probe
setting 6 – 8
Used to crispen and cook foods in a
small amount of oil.The foods may
have already been cooked.
Use approx 1 cup of oil, or sufficient oil
so that half the food is immersed.
Preheat the oil before adding food.
When using oil never cover with the lid
during heating or cooking, as this will
cause condensation to drip into the
oil and result in bubbling
slicing easier.
Stir fry meat strips in small batches
(approx 200 – 300g) to stop meat
shedding its juice and ‘stewing’,
resulting in tougher meat.
and splattering.
When adding meat strips to the
frypan, the strips should sizzle.
Do not move the frypan during
heating or cooking.
Stir fry meat strips for 1 – 2 minutes.
Any longer will toughen meat.
Wipe moisture from foods to
avoid splattering.
If cooking large batches, remove
each batch when cooked and
allow frypan to reheat before stir
frying the next batch. By cooking in
small batches the heat of the frypan
remains constant, ensuring the meat
doesn’t stew and toughen.
Peanut oil is traditionally used for stir
fry Asian style dishes. However other
oils such as vegetable, canola and
light olive may be used.
Cook a few pieces at a time to
ensure crispness.
Drain cooked foods on paper towels
to reduce greasiness.
Never leave your frypan unattended
or unsupervised while shallow frying.
Allow oil to cool before removing
from frypan.
Vegetable or canola oil is
recommended for frying.
Do not overfill the frypan. If necessary
cook vegetables in batches as well
and reheat at the end of stir frying. If
using this method remember to under
cook slightly so reheating will not spoil
the finished dish.
nOTE: Deep frying is not
recommended as the frypans
have a large surface area and
shallow sides, this results in heat
loss and possible oil overflow.
Serve stir fried foods immediately to
retain their crisp texture.
Sauteing
Recommended temperature probe
setting 8 – 10
Used for sauteing onions, garlic, spices,
curry, pastes, herbs, vegetables, meat
and seafood.
11
Cooking with Your Kambrook Essentials
12” Square Frypan
continued
Pan Frying
Recommended temperature
probe setting:
Slow Cooking (braising)
Recommended temperature probe
setting 1 – 4
Searing - 10 – 12
Medium heat - 6 – 8
Used for cooking meats, fish, seafood,
eggs, chicken, sausages.
Preheat frypan.When heated, add
a small amount of oil, which prevents
the food from sticking.
The Square Frypan’s non-stick coated
surface allows you to reduce the
amount of oil when cooking.
Alternatively brush whole meat cuts
eg. Steaks, chicken breast, fish fillet
with small amount of oil before pan-
frying rather than adding oil directly to
the pan.
Slow cooking method is ideal for less
tender cuts of meat.Timing does
not depend on the size of the cut as
much as the connective tissue (gristle
and sinew) which need long slow
cooking to soften it. Never use tender
cuts of meat for moist heat cooking as
the long cooking time will make the
meat shrink and toughen.
Always brown and seal meat on
setting 10 before reducing heat
to simmer.
Cut meat into 3cm cubes.Trim off
any fat.
Cook for approx 1½ – 2 hours
stirring occasionally.
When cooking meats, seal each side
for approx. 1 – 2 minutes on setting 10.
Once both sides are sealed, reduce
heat to setting 6 – 8 to cook through
meats to desired doneness.
Add soft or quick cooking vegetables
such as mushrooms, tomatoes, beans
or corn in the last half hour of cooking.
Thicken towards end of cooking by
stirring in a little cornflour blended
with water, or plain flour blended with
margarine or butter.Alternatively, coat
meat in plain flour before frying (extra
oil may be needed).
Recommended cuts for slow cooking (braising)
Beef
Diced blade (boneless), chuck, round, shin, silverside
Chicken
Lamb
Veal
Diced thigh, leg
Diced forequarter
Diced shoulder
Pork
Diced forequarter
nOTE: As the frypan is thermostatically controlled, it will cycle on and off
during the cooking process.
12
Preheat the frypan, on setting 10.
Fattier joints of meat require no oil. Use
only a small amount for less fatty joints.
Brown and seal the meat on all sides.
Position the lid.
After browning, turn the dial to setting
4 – 6, cooking the meat as desired.
Basting
Recommended temperature probe
setting 2
The Pan Tilt lever makes basting easy
by allowing the juices to drain to one
side of the pan.
Reduce the temperature to prevent
fat and juices from splattering.
Turn the meat during cooking.
Once the meat is cooked, set aside
and cover with foil, whilst the gravy is
prepared from the juice in the frypan.
Position the Pan Tilt Lever and allow
the juices to drain to the lower end of
the frypan.
Spoon the juices over the food
as desired.
Vegetables
Cut into even sized pieces.
Roasting
Add to the frypan 40 – 65 minutes
before serving.
For crisper vegetables, remove the
meat and increase the heat for the
last few minutes of cooking.
Recommended temperature probe
setting 4 – 10
Meat and poultry
The Square Frypan is ideal for roasting
meat and poultry, as the meat retains
the flavour and juices.
The Square Frypan’s domed lid
provides ample room for larger joints
of meat and poultry.
Roasting Times
The following times are for dishes that
are well done.To suit your personal
taste, these times can be reduced.
Recommended roasting times (well done)
Pork
30 – 40 minutes/500g after browning
30 – 40 minutes/500g after browning
25 – 30 minutes/500g after browning
25 – 30 minutes/500g after browning
25 – 30 minutes/500g after browning
Veal
Lamb
Chicken
Beef
nOTE: As the frypan is thermostatically controlled, it will cycle on and off
during the cooking process.
13
Cooking with Your Kambrook Essentials
12” Square Frypan
continued
Toasting Sandwiches
Recommended temperature probe
setting 8
Baking
Your Square Frypan can be used for
baking cakes.
Up to six sandwiches can be toasted
at once in the Square Frypan. Choose
fillings which will hold together and
not spill out of the sandwich.
Preheat the frypan on setting 10, with
the lid on.
Elevate the cake pan or tray from
the base of the frypan using a small
wire rack.
Preheat the frypan.
Butter the pieces of bread well and
place the sandwich in the frypan with
the buttered sides on the outside.
Cook for approx 3 – 4 minutes on
either side, depending on the depth
of colour desired.
Cooking times will be longer than
those of a conventional oven. Use
recipes in this book as a guide to the
cooking times for your own recipes.
Note: Temperature setting will depend
on filling.
Boiling - Pasta/Rice
Recommended temperature probe
setting 10
Using no more than 8 cups boiling
water to 1 cup pasta/rice.
Cooking time approx 8 – 12 minutes.
Cooking times will vary with the usage
of different types of rice and pasta.
Always bring water to the boil
covered.Add 1⁄2 teaspoon salt and 1
tablespoon
or oil to water to assist with cooking to
prevent rice and pasta from sticking.
Cook rice or pasta uncovered, stirring
occasionally to prevent sticking.
Reduce to a lower setting if water
boils too quickly.
14
Recipes
Orange Pikelets
Basic Omelette
1 cup self raising flour
2 teaspoons sugar
1 egg
6 eggs
6 teaspoons water
Salt and pepper, to taste
1½ tablespoons butter or margarine
2 teaspoons of melted butter or margarine
rind of 1 orange
1. Lightly beat eggs and water together
in
½ cup milk
a bowl. Season to taste. Heat butter in
in frypan on, setting 4 – 6.
1. Sift the flour into a bowl, add sugar.
Make a well in the centre and break
in the egg. Add the cooled butter,
orange rind and almost all the milk.
2. Pour mixture into the frypan and
cook until set. If using a filling,place
over half of omelette and fold
omelette in half. Remove to a heated
serving plate.
2. Beat lightly with a wooden spoon until
the mixture is smooth adding extra
milk if the mixture is too thick.
3. Serve immediately.
3. Heat the frypan on a low heat,
setting 4 – 6.
Serving (filling) suggestions:
Cooked bacon pieces and shallots
Sliced mushrooms, tossed fresh herbs
Serves 4
4. Add spoonfuls of the pikelet mixture to
the pan, cook until bubbles break the
surface. Turn pikelets over to cook the
second side. Remove and serve hot
or cold with butter, honey or lemon
butter.
Makes approximately 15
15
Pancake Mixture
Chilli Con Carne
2 tablespoons oil
1 cup plain flour
1 egg
1 onion, sliced
1 clove garlic, crushed
1 green capsicum, sliced
500g beef mince
30g melted butter or margarine
1¼cups milk
Butter for frying
1 x 300g can red kidney beans, drained
2 teaspoons chilli powder
1 x 440g can tomatoes
¼ teaspoon oregano
Salt and pepper, to taste
1. Sift flour into a basin and make a well
in the centre.
2. Pour in the beaten egg and butter
and add the milk gradually until the
batter is smooth and free of lumps.
Stand in a cool place for 1 hour
before using.
1. Heat the oil in the frypan on high heat
3. Lightly grease frypan and heat
on setting 6 – 8. Pour in sufficient
batter to make 2 pancakes at a time,
cook until just browned. Turn and
brown the other side. Repeat until
all the batter is used. Fillings may be
sweet or savoury.
setting 8 – 10.
2. Saute the onion, garlic and green
capsicum until tender. Add the mince
and brown well.
3. Add the remaining ingredients and
reduce heat setting to 6 – 8 and
simmer for 20 minutes.
Makes 10 – 12
Serving suggestion:
Serving Suggestions:
Basic pancakes are delicious served
with the following:
Serve with taco shells, grated cheese,
sour cream and chopped tomatoes.
Serves 4
* Maple syrup
* Lemon juice and sugar
* Raspberry sauce - made with
pureed raspberries, sugar to taste
and Grand Marnier
16
Curried Apricot Chicken
Pork Fillets with Dark Plum
Sauce
1
⁄
3
cup chicken stock
cup water
1
1kg pork fillets
⁄
3
1
⁄3
cup soy sauce
125g dried apricots
2
⁄3
cup tomato sauce
1 tablespoon oil
¼ cup hoi sin sauce
1 onion, cut into wedges
½ teaspoon coriander
½ teaspoon cumin
¼ cup oil
1 x 825g can dark red plums
½ cup hoi sin sauce (extra)
1 tablespoon brown sugar
½ teaspoon turmeric
¼ teaspoon cinnamon
freshly ground black pepper
4 chicken breast fillets
1. Trim any fat or sinew from the pieces
of pork and make 2 – 3 deep vertical
cuts in each portion without cutting
right through. Lay the pork pieces
side-by-side in a shallow container.
1. In a saucepan bring the chicken stock
and water to the boil. Turn off the heat
and add the apricots to soak in the
hot liquid for approx. 1 hour. Remove
apricots and liquid.
2. Mix the soy, tomato and hoi sin sauce
with the oil, and pour over the pork.
3. Cover and marinate for 30 minutes.
2. Heat oil in the frypan on setting 6 – 8.
4. Drain plums and reserve syrup for
sauce. Remove the stones roughly
slice the flesh.
3. Fry the onion until tender. Stir through
the spices. Add the chicken, fry until
golden brown. Return the apricots
and liquid.
5. Drain marinade from pork and pat dry
with paper towelling.
4. Cover with lid and simmer over a low
heat setting 4 – 6 for approximately 20
minutes or until the chicken is tender
(add extra chicken stock if required).
6. Brown the pork fillets on high heat,
setting 8 for approx. 10 minutes.
7. Reduce heat setting to 6, cook for a
further 20 minutes or until tender.
Serving suggestion:
Serve with steamed rice and a crisp
green salad.
8. Baste occasionally with left over
marinade during cooking.
Remove from pan, cover with
foil to keep warm.
Serves 4
9. Simmer plums in the frypan on a
medium heat setting 6 – 8 with
extra hoi sin sauce, brown sugar
and reserved plum syrup for 15 – 20
minutes, stirring often to make a thick
syrupy mixture. Return pork to pan and
heat through.
Serving suggestion:
Serve with plum sauce, boiled rice
and steamed bok choy.
Serves 4
17
Vegetable Hash Browns
Mushroom Steak
2 potatoes, peeled and grated
1 zucchini, grated
4 lean beef steaks (sirloin, rib eye, rump)
1 tablespoon vegetable oil
1 small onion, sliced
2 eggs, lightly beaten
1 tablespoon vegetable oil
1 carrot, peeled and grated
1 tablespoon poppy seeds
freshly ground black pepper (as desired)
180g mushrooms, sliced
½ cup beef stock
2 tablespoons Worcestershire sauce
2 tablespoons chopped parsley
1. Place potatoes, carrot, zucchini,
poppy seeds and eggs in a bowl. Add
black pepper and mix well.
1. Heat the frypan on setting 10. Brush oil
onto both sides of steak.
2. To seal, cook steaks 2-3 minutes each
side. Turn when juices appear on
uncooked side.
2. Brush the frypan with oil, and heat on
setting 4 – 6.
3. Place spoonfuls of mixture in pan and
flatten slightly. Cook for 4 – 5 minutes
each side or until golden.
3. Remove from heat, rest while making
sauce. Add onion and mushrooms to
any pan juices. Cook 1 minute.
Add Worcestershire sauce and stock.
Bring to boil, stirring constantly until
slightly thickened. Add parsley and
any juices from rested steak.
Serves 4
4. Note: steak thickness determines
cooking time. As a guide: Rare
remove after sealing; reduce heat
to setting 6 for medium and cook an
extra 2 – 3 minutes each side; Well
Done, 4 – 6 minutes each side.Test
steak by pressing with tongs. Rare feels
springy. Medium has some resistance.
Well done feels quite firm.
Serving suggestion:
Serve with steamed vegetables and
mash potatoes.
Serves 4
18
Beef and Red Wine Casserole
Stir-Fry Chicken with Oyster
Sauce
750g diced lean beef (round, chuck or
gravy beef)
600g chicken breast or thigh fillets,
prepared as strips
1 tablespoon oil
1 tablespoon oil
8 small (pickling) onions
2 teaspoons crushed garlic
2 lean bacon rashers, chopped
250g whole button mushrooms
¾ cup red wine
2 tablespoons slivered almonds
1 teaspoon minced ginger
1 teaspoon minced garlic
2 carrots, thinly sliced
1 red or green capsicum, thinly sliced
2 small sticks celery, thinly sliced
2 shallots, chopped
¼ cup steak sauce
1. Heat a little of the oil in the frypan
on setting 10. Fry onions, garlic and
bacon for 1 – 2 minutes. Remove and
put aside.
200g snow peas, trimmed
1
⁄3
cup oyster sauce
2. Heat a little more oil on setting 10.
Brown beef in small batches, removing
each batch before adding the next.
1. Heat half the oil in the frypan on
setting 10. Stir-fry almonds, ginger and
garlic 1 minute. Add chicken strips,
stir-fry a further 2 – 3 minutes. Remove.
3. Return beef and onion to pan.
Add remaining ingredients,
stirring tocombine.
2. Heat remaining oil in pan on setting
10. Stir-fry vegetables 1 – 2 minutes.
4. Cover and simmer gently on setting 2
to 4 for 11⁄2-2 hours . Stir occasionally.
Season to taste.
3. Return almonds, ginger, garlic and
chicken strips. Stir in oyster sauce,
allow to heat through 2 – 3 minutes.
5. Serve with steamed rice or pasta and
steamed vegetables.
Serving suggestion:
Serve with steamed rice.
Serves 4
Serves 4
19
Roast Lamb Seville
Chocolate Cake
1.5kg Leg of lamb or smaller
Rind of 1 orange, grated
Pepper
2 teaspoons white vinegar
½ cup milk
1 cup self raising flour
½ cup caster sugar
¼ cup cocoa
1 teaspoon oil
½ cup orange juice
1 teaspoon dry mustard
1 tablespoon honey
2 tablespoons mint sauce
1 small butternut pumpkin, cubed
1 bunch asparagus
¼ teaspoon bicarbonate of soda
1 egg
60g butter, melted
2
⁄3
cup cream
1 tablespoon icing sugar
1 scorched peanut bar: crumbled
1. Rub roast with grated rind
and pepper.
1. Preheat frypan on setting 10. Grease
and flour a 20cm round cake tin. Add
the vinegar to the milk, mix well and
allow to stand for 5 minutes. Combine
all dry ingredients and mix until just
combined. Pour the batter into the
prepared tin and smooth the top.
2. Heat oil in frypan on setting 10. Add
lamb and brown on each side.
3. Reduce heat to setting 6, cover
and cook for approx. 1½ hours
or until desired tenderness.
Turning meat once.
2. Place the cake on a small wire rack
in the banquet frypan, cover with
the lid; vent closed, and cook for 25
minutes or until cooked.
4. In a bowl, combine orange juice,
mustard, honey and mint sauce. Pour
over lamb, during the last 15 minutes
of cooking.
3. Allow standing for 2 – 3 minutes,
then turn onto a wire rack and
cooling completely.
5. During last 15 minutes of cooking,
place pumpkin cubes, then
asparagus in separate pans of boiling
water. Cook until tender.
4. Just before serving, whip the cream
and cut the cake in half horizontally.
6. Remove lamb and skim pan juices.
Slice lamb onto warmed plates, spoon
over pan juices.
5. Spread the cream over the bottom
layer, place the top layer on the
cream, and sprinkle the surface with
icing sugar.
Serving suggestions:
Serve with steamed vegetables
Serves 4
20
Notes
21
Notes
22
Notes
23
Kambrook 12 Month Replacement Warranty
In Australia, this Kambrook Replacement Warranty
The Kambrook Replacement Warranty does not
apply to any defect, deterioration, loss, injury or
damage occasioned by, or as a result of, misuse
or abuse, negligent handling or if the product has
been used other than in accordance with the
instructions.The Kambrook Replacement Warranty
excludes breakables such as glass and ceramic
items, consumable items and normal wear
and tear.
does not affect the mandatory statutory rights
implied under the Trade Practices Act 1974 and
other similar State and Territory legislation relating
to the appliance. It applies in addition to the
conditions and warranties implied by
that legislation.
In New Zealand, this Kambrook Replacement
Warranty does not affect your mandatory statutory
rights implied under the Consumer Guarantees
Act 1993 in relation to the appliance. It applies in
This Kambrook Replacement Warranty is void if
there is evidence of the product being tampered
addition to the conditions and guarantees implied with by unauthorised persons.
by that legislation.
If the product includes one or a number of
This Kambrook Replacement Warranty is valid only accessories only the defective accessory or
in the country of purchase, but other statutory
warranties may still apply.
product will be replaced. Subject to your statutory
rights, in the event of Kambrook choosing
to replace the appliance, the Kambrook
Replacement Warranty will expire at the original
date, i.e. 12 months from the original date
of purchase.
This Warranty card and the purchase receipt for this
product are to be retained as proof of purchase
and must be presented if making a claim under
the Kambrook Replacement Warranty. Please note
that under any applicable statutory warranty you
In the event that you need some assistance
are not required to produce these documents, but with your Kambrook appliance, please contact
may be required to provide a proof of purchase.
our Customer Service Department on 1300 139
798 (Australia) or 09 271 3980 (New Zealand).
Alternatively, visit us on the website at
www.kambrook.com.au
Kambrook warrants the purchaser against defects
in workmanship and material for a period of 12
months domestic use from the date of purchase
(or 3 months commercial use).
Kambrook 12 Month Replacement Warranty
Your Purchase Record (Please Complete)
Attach a copy of the purchase receipt
here.
Date Of Purchase ________________________________
Model Number ___________________________________
Serial Number ____________________________________
Purchased From __________________________________
(Please don’t return purchase record
until you are making a claim)
Kambrook - New Zealand
Private Bag 94411
Botany, Manukau
Auckland 2141
New Zealand
Customer Service Line/Spare Parts
0800 273 845 or 09 271 3980
Kambrook - Australia
Building 2, Port Air Industrial Estate
1A Hale Street
Botany NSW 2019
Australia
Customer Service Line 1300 139 798
Customer Service Fax 1800 621 337
Customer Service Fax 0800 288 513
Due to continual improvement in design or otherwise, the product you
purchase may differ slightly from the illustration in this book. Issue 1/10
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